Sparkling Wine: Your answer for All "Occasions"

Nicoise Salad

In our line of work, I'm sure you can understand how naturally professional life overlaps with personal. Well, earlier this week I pulled out a bottle of sparkling wine to have with dinner. My husband asked, "What's the occasion"? The occasion was - I had been in the mood for bubbles! I wanted some flavor-filled, frothy goodness to embrace the gorgeous day and lingering, still-warm evening, and also assuage a good but very busy work week. Of course, it didn't hurt that I was serving nicoise saladfor dinner - with artichokes and eggs, two of the "buzz kill" foods in the world of wine because they are nearly impossible to pair successfully, unless you have bubbles, of course.

Indeed, sparkling wine has been on my mind of late. Next week we are hosting a spectacular wine tasting class at The Table in Cambridge. The theme is the Art of Food and Wine Pairing. I'm a big proponent of starting a tasting with some sparkling wine and do it as often as the occasion allows. It's both practical and palate-pleasing.

Think of it: guests almost never arrive all at once but a good hosts always wants to have something they can offer when people do arrive. I'm sure I've said it here before. Serving up sparkling wine is a great way to begin; it's festive and sets a tone and the stage for more excitement to come. And it's great when you're serving some harder to pair nosh, or when there's an assortment of items on offer. In its very make-up, sparkling wine is arguably the most versatile wine made.

Of course there is still tremendous variety within the category - which keeps things ever-interesting for us wine pros and enthusiasts! While over dinner we had a sparkler from the Limoux region of France, next week's tasting will feature Cava. Why? Well... you'll just have to join us!

~ Rebecca

How to store open wine - 4 survival tips especially useful for summer days

Bottle Half Full?

Even when a heatwave can spoil things pretty quickly, if you're not predisposed to finishing an entire bottle of wine in one uncorking, we've got 4 easy, essential tricks that will help keep your tastebuds happy a few days at a time, no matter the season.

First, remember 2 things:

1 | Oxygen, aka air, is kryptonite for wine.

2 | Heat (and direct sunlight) is another big-time spoiler alert.

Here's what you can do:

TRICK 1.  Whether we are talking about wine of the red, white, or pink persuasion, keep your wine fresher longer by keeping oxygen at bay once you've had your fill.

There are some fancy tools out there, but our greatest success has come from the basic Vacuvin model. With easy handy work, a simple mini-pump sucks air out of the bottle using the special "cork" they've crafted. (For sparklers, use a proper closure and DON'T pump - see Trick No. 2 instead.)
 

TRICK 2.  You can also transfer unused wine to a clean half-bottle. If you're not usually a half-bottle kind of person, we've just given you a very good reason to buy at least one; a screw cap closure is all the better. And, bonus, you'll get to enjoy the contents on your way to happy wine storage.

Trendy Trick: A sealed Mason jar works, too.
 

TRICK 3.  Store the wine upright. This will minimize surface area exposed to oxygen, and the potential mess of a leaky seal!
 

Alright, you've officially employed at least one of the above three tricks (probably No. 3, right?), perhaps "cheating" as circumstance demanded on step one or two. We get it. You're on vacation, with limited resources! You're off to the right start, and we've saved the best for last:
 

TRICK 4.  The "Cork'n Chill" Method

Store remaining wine in the fridge. Reds, too? Not just YES, but YES,YES, YES! You'd never leave cut produce out to rot, would you? Well - guess what? - wine comes from grapes. Crushed ones! If you skip all of the tricks above, you MUST take this one little (quality of) life-saving measure: PUT IT IN THE FRIDGE.

But, but, but... what about drinking my red wine the next day?

Too often people are served or are drinking red wines too warm - particularly in the summer when "room temp" is well above the 62 degrees you should be serving most reds. It's a lot easier to get your red warmed up than it is to chill it, too.

INSIDER TIP.  To get your reds to optimal temp post chillfest, pull the wine out of the fridge as you start prepping for dinner and pour it into glasses. By the time dinner is on the table, the wine is at proper serving temp.

If you just picked up take-out or are in a hurry, you can run the bottle under warm water (not hot) for a few minutes and you'll be good to go. #thefridgeisyourfriend

Cheers, to a very happy Second Serving!

Get uncorked on Cape Cod: One roadtrip you'll NEVER regret!

Diving In

It's no secret we've been long-time advocates of Massachusetts' very own Westport Rivers Winery. Their sparkling wines are consistently head-turners (see the White House wine list...) and their diverse selection of single varietal wines additionally worthy of exploration each vintage. They are a family-owned operation that is truly in it for the love of it. And we heart passion - because without heart, we'd be relegated to drinking mediocre plonk (and the craft beer market wouldn't have any competition at all)! But we're not the only ones, as Westport, MA, where this winery cultivates its fruit and produces its wine, is a Right to Farm Community; agriculture is king, with 100% protection (so if you don't like the neighbor's chickens crowing at dawn or the horses down the street, you better find alternate real estate). Such an attitude certainly can't hurt a winery as dedicated to farming and the expression of terroir as Westport Rivers Winery. Last week we were able to get out of the office for the day and take a few curious friends with us down to the Cape to enjoy our first-ever, long overdue, in-person visit at the Winery. In only an hour and change we arrived at our destination - it is so close, yet such a world away, we immediately wondered how we hadn't cut the cord from our usual day-to-day sooner.  The grounds offer that certain New England charm you can't help but love, and beckon a picnic or at least a pause on your way to the beach. But with our Official Business hat on, we clamored inside the welcoming Tasting Room first and saddled up to their Tasting Station to see what they had open.

2012 Chardonnay vintage gets enthusiastic thumbs up

Their very reasonable $10 Tasting Flight delivered a sample of SEVEN of their selections - several of which we hadn't ever had the pleasure of exploring (some of the wines are available at the winery only and not available in retail/restaurant locations due to limited production):

We kicked things off with one of our favorites (and the White House's), the RJR Brut; Farmer's Fizz was next in line, a delightful thirst-quencher more reminiscent of a sparkling cider given its gentle carbonation and apple/pear flavor profile. Next we moved into their still wine offerings: and the current (2012) vintage of their Chardonnay KNOCKED OUR SOCKS OFF - the last vintage we tasted lacked the uber-clean, mineral-rich perkiness that this wine delivered with aplomb, and which we seek out more often in acclaimed French Burgundy! Another FAVORITE was their 2012 DRY Riesling, a wine which balanced prettiness and restraint to tantalize our taste buds with grass, honeysuckle, traditional "petrol" notes and ripe stone fruits in a silky sweep of flavor. With only 1% residual sugar, this wine delivers a flavor explosion that refreshes as much as it delights, and suits a wide-range of cuisine!

But all this isn't to say the whites or sparklers don't have worthy competition from WRW reds. Their 2010 "Second Flight" Pinot Noir was ANOTHER SHOW-STOPPER, more reminiscent of the great Willamette Valley Pinot Noirs with beautiful cress and earth notes buoyed by cranberry and cherry fruit (and, available at the winery, comes in at a remarkable $29.99 price tag!).

Perhaps in another post we'll wax poetic about how the unique terroir at Westport Rivers Winery impacts the truly remarkable wines they are creating.... but for now, we want to just encourage you to take a road trip this summer. There are ample opportunities to make an even bigger day of it, with their picnic style Sunset Music Series rolling out ALL Summer (Fridays, and some Saturdays) June 20 through September 13.  And, along with other participating wineries on the Coastal Wine Trail, they will celebrate 30 years as an AVA with their much-anticipated Wine, Cheese & Chocolate Festivaloff-sight at the Westport Fairgrounds on June 21.

Shop local. Support independent businesses. And toast to a happy summer excursion!

Buying wines for your wedding - made easy!

This time of year in particular we get numerous inquiries from anxious brides and grooms who rightfully care about what wines they will serve at their wedding, but are stressed to the max about choosing them for their big day. While some weddings have specifications which call for a professional consult, many others are more streamlined. For the latter case, we thought it might be time to write up a few How To's to take the stress out of this project!  

The three most common criteria couples present to us:

1.  User-friendly: We want wines that everyone will enjoy, whether they are "usually" an X-wine drinker or not.

Tess

2.  Food-friendly: We want the wines to work with what we're serving, whether someone opted for the fish, chicken or tenderloin.

3.  Cost-effect: We don't want to serve anything "cheap", but if we could keep things under(?!) or around $15 per bottle, that would be great...

You can address all of these concerns in just a few steps:

TIP #1: Streamline your offerings

There are reasons (yes, plural) "His and Her Cocktails" are so popular... It's festive, for sure, and fewer options for guests tightens up your liquor order (read: budget), focuses consumption, AND expedites service! So approach wine offerings similarly and CHOOSE "HOUSE" WINES: by offering your sparkler plus a crowd-pleasing white and red (with maybe a beautiful dry rose thrown in for good measure), you will satisfy the majority (if not all!) of your guests. Remember, these three options offer enough variety themselves. So have fun with it! You could even come up with creative or personal names for each choice.

TIP #2: Pick a Perky White

Wines with higher acidity are food-friendly by nature; but their mouthwatering effect also comes in handy when your best friend just got stuck talking to crazy Aunt Edna or you've got dancing on the agenda. Sauvignon Blanc works, sure!, but one of our other "sneaky" tricks is to select grape varietals that guests may not have ever heard of, let alone tasted. Case in point: as popular as Austrian Gruner Veltliner and Spanish Albarino are becoming, these are not grapes that everyone knows (though they should!). Offering something people have no expectations about means they just simply sip and enjoy!

TIP #3: Select a Smooth Red

When it comes to selecting your red offering, you want something that strikes a middle ground - something not too bold and dry, and something not too light so that guests use that dreaded wine word "thin". You also want something that goes down smooooth - something with nice fruit and soft edges. Here again, a way to work around the grape varietal fatigue (aka I only drink California Cab...) is to choose wines that are named for their region, with no varietal labeling evident. Smart picks are red wines from the Cotes du Rhone (fabulous, food-friendly red blends) or wallet-friendly Spanish Rioja (the more expensive options often mean the wine has spent more time in oak barrels, which puts the wine into the "too bold" camp). Both of these regions have prolific, 100% delicious options that are exceptional values!

TIP #4: Bubbles!

Some say you should splurge in this category; we don't necessarily agree. While you certainly can splurge here, remember that the nuances that a higher priced bubbly offer are likely going to be lost in the equation. More often sparkling wine is consumed per tradition, or to add an additional festive flare.  And there are SO many great options from outside of Champagne, France that lend exactly the helping hand you desire, with plenty of Delight on offer at oh-so reasonable prices. For some suggestions beyond the happy usual suspects Cava and Prosecco, check out other alternatives here!

So now the question of quantity: how much is enough?

The good news is, there is a formula for this quandary! While consumption as a whole tapers off over the course of the festivities, some people will hit it harder as the evening progresses. Taper-ers tend to beat the Hard-hitters, but either way, if you assume one drink per person per hour* you'll have more than enough to go around.

There are five glasses of wine in every bottle, six when it comes to a sparkling wine toast.

So if you have 100 guests and a six hour event, figure 600 total drinks. Divide 600 by 5 to figure out how many bottles are needed (120) and then by twelve to get the number of cases needed (twelve bottles in a case) = 10 cases of wine. You can then decide how many cases of each wine you'd like to have on hand based on your knowledge of your guest list, wedding date and venue (e.g. more red wine drinkers than white, hot summer day under a tent vs. cold and wintery, etc.)

*Note:  This is number of DRINKS, not just wine. If you are serving beer, wine and liquor, estimate the number of wine drinkers and go from there to gauge your wine purchase. Alternatively, you can adjust the number of hours you think people will be drinking wine, e.g. cocktail hour (1.5 glasses) + dinner hour (1.5 glasses) + dancing (1 glass) = 4 wine drinks per person, or 400 total glasses = 80 bottles of wine = 7 cases (always round up).

With this approach you'll be setting yourself up for success! Now all you have to do is taste a few wines in each of these categories and make the final decision.

Stuck or have a bigger wedding wine quandry? Give us a shout! We'd be happy to help you navigate this component. Rebecca@Pour-Favor.com

2 Easter Wines That Out-Do Them All

EasterWines

The best part about Easter is that no matter when it actually falls on the calendar, it beckons and embraces Spring. It is a time to open the windows, set your table with bright colors, and pull the gang out of hibernation for a festive get-together. The wines you choose, naturally, must rise to this occasion; they must meet their match and over-deliver on the fresh and delight-ing scale! If you choose to serve the "traditional" Easter Ham, leg of Lamb, Sunday brunch, or none of the above - we have the answer for both a red and white selection. In fact, these two slam-dunk wines out do them all - and not just on a 'normal' assessment scale either (read: bouquet, flavor, and texture). Oh, no. The best part is that these wines are virtually unknown entities. Your guests (or your host and their guests) will simply be left to sip and enjoy a serious Ah-ha! sample, likely interrupting all other conversation with their delighted revelation and subsequent inquiries about what magic could possibly be before them. Here we go!

Verus Dry Furmint ~ Slovenia

A guest at a recent Pour Favor tasting said that he is more "judgmental" of whites than reds - for him they have a greater risk of disappointment and need to offer something particularly intriguing on the nose to capture his interest and then follow through on the palate. While our own team can agree or disagree with such sentiment, the point is very well taken. This is not an uncommon feeling. Fortunately we have the remedy this Easter: the Verus Dry Furmint will get you fully on board the white wine bandwagon - or absolutely blow you away, if you are already a white wine aficionado!

Here was our play-by-play reaction during our last encounter with this gorgeous, expressive wine:

A touch of smokey petrol leads way to chalk and talc, clean earth - wow, like spring rain on gravel; kind of ocean-spray minerality; no - it's the aftermath of a monsoon! Fresh rain and wet earth, stones and cut grass - and that's just the nose! [Insert Taste...] Wow, the palate is just as bright - I'm getting white peach and a kiwi note with a lot of mouthwatering Granny Smith apple; but all of the dimension from the nose is playing out, too. And, nice, the finish has a really great bite of scallion, too."

And those, friend, are the notes of a woman in love! Such complexity, freshness and familiar notes are more rare than they are regular (good news/bad). Generally speaking, this extraordinary dry white sets a very high bar; but the acidity, weight and dynamic flavor composition are just what we're looking for when it comes time to gather friends for a meal - and in this case, are the makings for a fabulous springtime Easter fest!

Of course, don't get distracted - remember we also promised you lesser-known finds for this great feast... so note that this white takes you to Slovenia! Arguably the only reason the world doesn't yet know Slovenian wines is political. They have, however, been making wines there since before the Romans even got a whiff of the idea. Exploring the Verus Dry Furmint is both a wine lover's and a nature lover's dream. Enjoy!

Domaine Skouras Aghiorgitiko ~ Peloponese

While great white wines (clearly) more than just tickle our fancy, there are equally great reds to behold! And we believe every good host should offer both a "House White" and a "House Red" selection for all to explore at any given meal, let alone a feast. As such, we take you and your guests next to another historic producing region: Peloponese, Greece!

Here Aghiorgitiko (Eye-Oh-Reet-EeK-O (say it fast)) is the flagship red varietal - and Skouras makes a charming, yet enjoyably complex example. An oh-so-slightly lighter-bodied red wine, St. George (aka Aghiorgitiko) wines can deliver a subtle, Old World earthy twist on the more familiar. Skouras respects and nurses this natural tendency, gingerly oaking the wine simply to add texture, and not to detract from the red fruits and other nuances therein. Yes, this is a wine that easily reminds the palate of the incredible, French Pinot Noirs hailing from Burgundy.  Subtle herbs and dried earth notes glide across the palate in a smooth, sultry rush of flavor. Incredibly versatile, this is a wine that just gets started at Easter, but will consistently impress and delight you through Thanksgiving!

It's just too fun to get back on the swing set, kick your legs up in the air and take a ride down the slide. Our sandbox is your sandbox! Embrace this opportunity to out do them all. Cheers!

Apply the Rule of 3 to discover Food/Wine Pairings you will relish

We recently taught a wine seminar at Harvard University celebrating the Art of Food/Wine Pairings. Our muse? West Coast Wines! California, Washington and Oregon were all gainfully represented.

The red wines we shared we shared with Harvard students during a recent Wine Seminar we taught.

It was not lost on us that the underlying vinous theme focused on wines from a part of the world that is quite large and quite diverse; it's a culinary Choose Your Own Adventure. And so the food pairing principle "if it grows together it goes together" is, quite simply, harder to exemplify. Not to worry!

If you cannot at least start out PAIRING BY PLACE and, therefore, tapping into the local cuisine which blossoms naturally with wines grown in a particular region, then you must make a go of it by applying one of these principles to achieve a balanced, complementary, aw-eliciting experience:

PAIR TO COMPARE.

Consider the Weight of the dish* (usually taking into consideration how it is prepared (e.g. steamed vs. grilled vs. roasted) and if it is dressed in a rich sauce or just a squeeze of lemon). You'll want the weight of the wine to match the weight of the dish.

Consider also the Acidity in the dish. Is the dish bright? Does your mouth water at the thought of it (like the thought of grapefruit, tomato sauce or dill pickles)? If it is a high acid dish, you'll want a high acid wine.

Next, consider the 'Meatiness' of it. Is the bold factor dialed all the way up? Whether it is a hearty vegetarian dish like sauteed portabellas and eggplant, or roast lamb and potatoes, the more savory the dish the more tannin-loving (aka how dry your tongue feels after you swallow) it will be. High tannin/very dry wines marry perfectly with hearty, "meaty" fare.

Last, what about Sweetness? BBQ sauce is Zinfandel-loving because Zin tends to be bold, bursting with ripe and/or dried fruits. While the wine may be vinified dry, the flavor experience from all that fruit complements the sweetness of the BBQ sauce.

PAIR TO CONTRAST.

Alternatively you'll want to create balance by contrasting what's on your plate - and nothing is truer than when you are faced with a particularly Salty dish! Fried foods, often Chinese fare and meats like Ham or charcuterie tend to be saltier and require a wine with a sweeter or more fruit-forward composition to create a harmonious palate experience.

While these principles are sure to get you started, there's something awesome to be said for the exploration itself, for figuring out how flavors jive - for finding out the hard way, and if you're lucky, for finding out the optimal way. Each revelation is a win in itself - inspiration promotes celebration (and keeping at it)! So most important, HAVE FUN on the journey.

 *   By "dish" we don't just mean the protein on the plate! Consider the sides as well (sometimes they are more interesting and fun to pair off of), or what components you want on your fork - the 'bite' in its entirety.

3 Easy Ways to Hit the Bull's Eye this Valentine's Day

Despite the intent of the day, you likely agree there is some stress associated with February 14th. Even if you, like us, are inclined to celebrate love everyday, social norms have created a bit of hoopla around Valentine's Day itself. The good news is wine can ALWAYS be to the rescue in such situations. Here are three easy ways to get it right this year!  

1.  Your relationship is personal, so GET PERSONAL.

Lambrusco

Take a page out of the Pour Favor book - while any wine will be a nice gesture,  if you take the time to make your selection personal you're bound to hit it out of the park. You know, select a nice bottle from France to remind your sweetheart of the killer time you spent together along the Riviera back when you were "kids". If you're stumped, EMAIL US to get advice!

2.   Selecting something new for your person shows how much you invested in making the gift special, so GET CREATIVE.

In this case, we're managing the heavy-lifting as far as creativity goes. BUY LAMBRUSCO. What says love more so than a wine that is oh-so-slightly frizzante (bubbly-ish), pink, and pairs with meat?? Lambrusco (Lamb-Brew-SkO) is a delightful Italian wine phenomenon you may be familiar with in ways we don't want you to be (aka it has a reputation from days of yore we're happier you leave in the past, you know, with the yore). In this day and age what's being imported (at last!) is the ANSWER TO YOUR PRAYERS. Slightly rustic, yet vibrant and lively, lovely, and DRY yet fruit-forward (in ways that only serve to 'cut through the fat' of the cheese and charcuterie plate you were smart to also have prepared for your V-day "in"), there are two in particular we know you AND your sweetheart will adore: Cantina della Volta and Podere Il Saliceto. Either (or both!) of these two wines is likely to surprise and delight you - and all the while you'll get props for being that loveable out-of-the-chocolate-box thinker that you are!

3.   Valentine's Day is just one day, so instead, MAKE IT LAST.

If you're reading this post it is because you're already interested in wine. Check! So... if you and yours thrive in a crowd and want to enjoy a whirlwind experience exploring dozens of wines, take the show on the road! Head downtown to the Boston Wine Expo this weekend (TIP: Buy your tickets in advance and have a plan before you embark!). If you prefer a more custom experience, plan a tasting at home or a date with us and we'll be sure you find WINE YOU CAN BOTH GET EXCITED ABOUT. It's the gift that keeps on giving!

It's not hard to play Cupid this year. Simply embrace the opportunity - we know you will heart us for it!

The Truth About Kosher Wine

"There is no kosher taste, except Manischewitz," Jeff Morgan, principal and kosher vintner at Covenant joked last week. Jeff was in-town from his now native California to speak at a VERY rare seminar focused exclusively on kosher wines (thank you Elie Wiesel Center for Judaic Studies at Boston University!)

c/o Tara Jones Photography

Kosher wines are arguably the least understood "category" of wine. Non-Jews are intimidated by it, not wanting to bring the wrong thing to a dinner/party. Meanwhile, practicing Jews are often afraid of two things: the aforementioned Manischewitz from their childhood (Concord grapes just aren't awesome for wine production...); and the price of decent/good kosher wine (rightfully so). Many wine retailers have a hard time helping, most only battening down the hatches a few times a year around the "big" Jewish holidays in the fall and Passover in the spring. And, in their defense, since kosher wine isn't an "every wine consumer" category, or an all-year round "necessity," there isn't the same demand as, say, for California Cab or Bordeaux wine.

So imagine the shock wave that went around the room when Jeff started last week's seminar with this statement:

"ALL WINE IS KOSHER [pause] because all wine is HOLY."

Pause (again) for audience reaction....

Amen!Certainly all wine lovers (religious or not) can agree on that one, right?

But, of course and unfortunately, that's oversimplifying a bit. What sets Kosher wine apart from others is why we had all convened - to hear the truth about kosher wine, maybe learn a trick or two. Turns out it is both a super simple, and dramatically impactful answer: who is handling the wine. Because who handles the wine, from crush to bottling is the key - and it must only be Sabbath-observing Jews. This means you and your winery staff have to get the nod from a Rabbi. (Grapes on the vine aren't yet wine, so your field team can be whoever you choose.)

The Wines

Of course, you may very well have to close up shop in the middle of harvest to observe the fall holy days. And Sundays are a no-go, too.

Oy vey.

So yes, it very well may take an act of God to produce a great wine in any given year - but that's a reality all wine producers face all year long for various reasons.

Naturally, you're now wondering about that whole Mevushal thing. Yeah, that's still legit. If a wine is Mevushal (look for the certification on the label) then a NON-observant Jew can handle the wine once it has been bottled. Today a little process called flash pasteurization (essentially heating up the wine or "cooking" it) gives it universal street cred so anyone invited to your table can pour it, Jewish or not. Back in the day, the idea was that since cooked wine has as much flavor as you might suspect pagans were unlikely to use it and, therefore, could go about their idol-worshipping without any disrespect to God him/herself. True: historically, they realized even pagans have standards so Mevushal wine was a solid safeguard. Fortunately, flash pasturization is a process that's evolved, so the wine isn't (necessarily as) bad (as you'd imagine) these days.

While things may have also evolved enough in this day and age that we have at least one man beyond the teams at Baron Herzog and Manichevitz committed to kosher wine domestically, that doesn't mean really good (kosher) wine is affordable or readily available. Jeff promised me he's working on that though.

And in the meantime, remember the other obvious take-aways we haven't  yet said out loud: just as a New York Jew can make kosher wine in California, not all Israeli winemakers produce kosher wine. So ask your local wine buyer next time you're shopping for a kosher selection.

To life!

12 Ways to Stay Ho-ho-Happy this Holiday Season: Pour Favor’s 12 Wines of Christmas!

For some people it’s all about getting through the holidays. Others embrace the season with aplomb. For wine lovers, it doesn’t matter which camp you fall into! Wine served is a life lived well. One of our clients couldn’t have agreed more, inviting us to consult on some holiday wine selections for them. The line-up was so worthy, we thought we would impart a little Christmas cheer by sharing with you, too! And so we bring to you Pour Favor’s 12 Wines of Christmas. Consider the holidays saved!

On the first day of Christmas my true love gave to me gentle rosé bubbles! Domaine Robert Serol’s “Turbullent” vin rose festif et petillant is as festive, lively and lovely as it sounds, featuring 100% Gamay. It’s earthy yet bright, red-fruited nature combined with just a touch of effervescence is the perfect thing to get you in the holiday spirit. Pop cork, trim tree!

On the second day of Christmas my true love gave to me single vineyard Carmenere and gentle rosé bubbles! Oveja Negra’s Maule Valley single vineyard Carmenere is one of our favorite single-varietal wines of the year. Robust and pure, this dark, smooth and brooding yet lifted wine is buoyed by Chilean earth and finishes with a dark chocolate espresso note. Sip and savor with the homemade fudge your neighbor dropped by – and relish looking at your trimmed tree.

On the third day of Christmas my true love gave to me Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! ‘Tis always the season to embrace the wierdos, and Heitz Cellar’s Napa Grignolino is certainly that - until we saw/tasted this wine we didn’t know they were even cultivating this grape in California, one traditionally grown (in limited quantities) in Piedmont, Italy. After last night’s fudge fest, you’ll relish this charming, lighter-bodied, silky, slightly fertile wine with baking spices on the finish. Put out the bowl of imported strawberries and dive in!

On the fourth day of Christmas my true love gave to me Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! A Riesling and Sylvaner hybrid grape, Mueller Thurgau is a gift in and of itself as opulent freshness is buoyed by all the main apple varieties - red, yellow and even tart green – and a thrilling herbal component comes into play. Tough day wrapping up projects at work before the end of the year? No worries! This killer white will tickle your tinsel-time fancy!

On the fifth day of Christmas my true love gave to me Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! With just one week ‘til Santa is nigh you’ll need something with power and elegance to give you a mental timeout while you start wrapping presents. Sink your teeth into Campi Nuovi’s Montecucc Sangiovese and call it done! This unfiltered, organic certified wine is Old World bliss: blackberry and cherry tang are composed by worn leather and fresh earth. You’ll be mid-bow-tying and having a ‘damn! That’s good’ moment. Promise.

On the sixth day of Christmas my true love gave to me awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! After all that wrapping you’re thinking how much you’ve spent this month and wondering how you’re going to keep drinking well without breaking the bank. Enter Johanneshof Reinisch Pinot Noir. We’ll let this one speak for itself. It’s that good!

On the seventh day of Christmas my true love gave to me limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! Tonight you’re ordering pizza and uncorking a really special bottle to enjoy all on your own (partner optional). You’re so excited about it you even have the presence of mind to uncork before you head out the door to work. And why wouldn’t you be? Only 3 barrels of Hendry Blocks 9D & 26 Napa Cabernet Franc were made – and your true love was lucky enough to score one and smart enough to squirrel it away for you. Tonight Christmas comes early!

On the eighth day of Christmas my true love gave to me the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! Tavel from the Rhone could rival Provence for historic rosé recognition. Here we are talking about wines that are outstanding when fresh, and mesmerizing when they have a little bit of age on them. Chateau d'Aqueria hits the genre out of the vineyard with a generous, winter-ready body, mineral-rich purity, lovely flowers (violets and roses alike) and a light spice note. Get out your charcuterie board and call it a casual night in while the family comes over the river and the through the woods to your house.

On the ninth day of Christmas my true love gave to me Bordeaux, the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! It’s now Sunday night and you’ve been cultivating your beef stew in the slow-cooker all day while you were out doing last minute stocking-stuffer shopping. Fortunately you’re true love knew a good Bordeaux would be the perfect match! Chateau Bourbon la Chapelle offers all of the flinty magic of the Médoc, with graphite and tea adding interest to an otherwise pretty, black-fruited wine that’s not weighed down by wood-aging. Could Santa be your true love?!

On the tenth day of Christmas my true love gave to me a crazy Spanish red, Bordeaux, the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! We all know Santa makes it to all ends of the earth on his sled, so it’s only natural to channel his exploration sensibilities this time of year. Anima Negra’s AN2 is mesmerizing, kind of like Rudolph’s nose. Hailing from Majorca, Spain, you don't see these too often, either! A blend of Callet, Mantonegre-Fogoneu and Syrah grapes it opens with floral aromas, and graces the palate with ripe, round red raspberry fruit flavors. It is refreshing yet firm, soft but juicy. It says, “Snuggle up to that roaring fire with me in your glass!”

On the eleventh day of Christmas my true love gave to me White Burgundy, a crazy Spanish red, Bordeaux, the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! For us seeing the Sugar Plum Fairy’s solo is a highlight to beheld this time of year – her grace, elegance and memorable strength and presence can’t be beat. The wine equivalent of this experience is Domaine Bachelet-Monnot’s Bourgogne blanc. Christmas Eve you’ll want to bring out something this magical. Uncork and hear the bells!

On the twelth day of Christmas my true love gave to me sexy Nebbiolo, White Burgundy, a crazy Spanish red, Bordeaux, the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! Christmas can’t come without Nebbiolo being in the mix. And while many gravitate first (among the elite Piedmontese styles) to Barolo, our heart is aflutter with the more feminine Barbaresco. Ca’ del Baio’s revered cru “Asili” vineyard Barbaresco is one of our favorites in particular, offering pedigree (fine tannins and varietal zip) and panache as mulled cherry notes meet herbal lift in a generous and open package. Merriment indeed!

And with that, we wish you Happy Holidays from all of us at Pour Favor!

Foolproof Thanksgiving Wines to WOW Your Guests

When we received the call to help with a private wine tasting to be held in November, naturally an Autumnal theme came to mind. But with Thanksgiving not so far off, the event also provided the perfect opportunity to introduce guests to some stellar wines they could keep in mind for their own festivities - and would be sure to WOW their own friends and family come Turkey Time.

In classic form, we started the event with a sparkling wine to set the tone for the evening and whet everyone's whistles.

Off to a festive start, thereafter the focus was on wines that:

>  Pair naturally with traditional fare &

>  Are predisposed to keeping you from feeling weighed down.

A big feast is best mitigated by lifting, lower-alcohol, less-robust wines which, in their own right, never compromise on flavor or nuance. Meanwhile, there's no need to have 101 different wines on offer. We reigned in the options and focused on wines that were sure to be hits, no matter the palate in the room:

WHITE.    We chose a DRY Riesling from the Finger Lakes region of upstate New York. Surprised? Most are, but Riesling can be vinified dry (like any wine!) for a stellar experience. The Riesling grape itself is actually low in sugar and high in acidity, and plays nicely in the salty/rich foods sandbox. These attributes predispose the varietal to Thanksgiving food-friendliness. Without use of oak during fermentation, the wine is 'leaner', preventing you from feeling so full, too.

Offering a DRY style also solves the Sauvignon Blanc or Chardonnay 'crisis' you may feel you face - it offers a clean, tart zip over a fleshier-textured wine satiating both preferences among guests. And everyone enjoys a pleasant surprise that the wine in their glass is actually... Riesling!

Ravines Wine Cellars' Dry Riesling adorned the tasting table during the event because it packs such power without giving up finesse - but we also chose this one over others the worldwide because it is produced domestically - and there's nothing more appropriate at Thanksgiving than to enjoy a stellar, American-made wine. (In preparing this post we discovered Eric Asimov quite agreed with our specific choice, too!)

RED.      The best domestic Pinot Noir arguably comes from the Willamette Valley, Oregon. The natural cornucopia of flavors that this red grape offers especially when grown in the Willamette Valley are bar-none optimal for a classic Thanksgiving meal: cranberry, red apple skin, dried leaves and a gentle kick of spice are tasting notes we shared during the event; no doubt these are aromas and flavors predisposed to a Thanksgiving spread!

Seeking out your local fine wine shop and soliciting a Willamette Valley Pinot Noir recommendation will certainly add The WOW Factor to your table. There are both known, artisanal favorites and hidden gems among more usual suspects depending on what's available in your market. Use the holiday as an excuse to try a new to you or lesser known producer.

With these foolproof tips we know we've set your table for success! But most important, we wish you a safe, happy and healthy holiday!